CN105725146A - 一种金色虫草莲藕高汤 - Google Patents
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Abstract
本发明涉及一种金色虫草莲藕高汤,是用下述方法制备的,鲜嫩莲藕,洗净,常压蒸煮后冷却至33?36℃;切段,加水磨浆,得莲藕浆液,莲藕浆液中加纤维素酶和半纤维素酶,45?55℃酶解,再加葡萄糖、酵母浸提物等营养物,混合均匀,灭菌,冷却;将活化好的虫草菌种子液接种到莲藕浆中,23℃培养7d;速冻,再解冻、菌丝破碎,均质调味、制汤得虫草莲藕高汤。本方法制备的金色虫草莲藕高汤色泽诱人、醇香浓郁、口感黏稠滑润、风味独特、营养丰富,便于携带、方便饮用,有能解疲劳、增强人体免疫力生产效益高。高汤中虫草多糖含量>0.7g/100mL,虫草素含量>0.06g/100mL,莲藕粘液类物质含量>20g/100mL。
Description
技术领域
本发明属于食品加工酿造技术领域,具体涉及一种金色虫草莲藕高汤。
背景技术
蛹虫草又名北冬虫夏草,是子囊菌亚门,麦角菌目,麦角菌科,虫草属的一个模式菌种。蛹虫草富含虫草素、虫草酸、虫草多糖、超氧化物歧化酶(SOD)、腺苷、麦角甾醇等丰富的营养物质和功能活性物质,能起到抗疲劳、缓解衰老、提高人体免疫能力、抗癌、预防肿瘤等作用。它与一般的营养强化剂不同的地方在于它是从整体上调节人体机能的平衡、调动机体内部活力、调节人体新陈代谢机能、提高人体免疫力、促使全部的内脏器官机能正常化。虫草菌丝液体发酵产生的营养成分,与子实体类似,但产量更高,生产周期短,过程易控制。
莲藕,属莲科植物根茎,即可餐食也可药用。藕微甜而脆,可生食也可煮食,是常用餐菜之一。藕也是药用价值相当高的植物,它的根叶、花须果实皆是宝,都可滋补入药,藕含丰富的维生素C及矿物质,有益于心脏,有促进新陈代谢、防止皮肤粗糙的效果。目前,人们对莲藕的食用方法以炒、炖、蒸、炸、凉伴、烤为主,都以作为蔬菜对象,也有将莲藕与白酒进行泡制的做法。但是,很多做法没有改变其主要用途,没有对莲藕的成分进行分解或转化成为另一种物品的主体。
现有用蛹虫草做汤的专利,如CN 102106571公开了一种虫草兔宝汤及其加工方法,蛹虫草子实体作为一种原料与其他辅料经调味煲制而成的高汤。以蛹虫草菌丝体发酵液作为主料的还未有报道。通过检索国内外的现有技术发现,目前尚没有以莲藕和虫草菌丝发酵液为主料制备高汤的文献报道。
发明内容
本发明的目的是针对上述现状,旨在提供一种饮用方便,色泽诱人、醇香浓郁、口感黏稠滑润、风味独特、营养丰富,便于携带,有缓解疲劳、增强人体免疫功效;工艺简单,方法合理,操作简便,生产设备成本低、自动化程度高、可操作性好、不易染菌,劳动强度低,生产效益高的金色虫草莲藕高汤。
本发明目的的实现方式为,一种金色虫草莲藕高汤,是由下述方法制备的,制备的具体步骤为:
1)鲜嫩莲藕,洗净,常压蒸煮10-20min后,冷却至33-36℃;
2)将步骤1)所得莲藕切成1-2cm长的小段,按1:1.2-1.5的质量比加水磨浆,得莲藕浆液,向莲藕浆液中加入其质量0.021%-0.033%的淀粉酶、0.021%-0.027%的纤维素酶和0.015%-0.029%的半纤维素酶,45-55℃酶解5-7h,板框压滤取汁;
3)向所得莲藕汁中加入其质量1%葡萄糖、0.3%KH2PO4、0.15%MgSO4·7H2O、0.01%维生素B1、0.2%酵母膏,3%豆粕,混合均匀灭菌,接种其体积11%-13%的虫草菌种子液,23℃培养7d,得虫草菌丝体发酵液;
4)将经步骤3)发酵好的虫草菌丝发酵液在-20℃速冻3h,再经解冻、均质,使虫草菌丝破碎,得稠液;
5)步骤4)所得稠液经调味料调味,制汤,按体积1:1的比例加牛骨浓高汤制汤,包装,114-116℃保持7s瞬时高温杀菌,得虫草莲藕高汤;
所述调味料的组成为:10%食盐、4%白砂糖、10.5%大蒜、9.8%姜、14.3%花椒、21.7%胡椒、23.6%鸡精、2.1%白醋、4%酱油。
与现有技术相比,本发明有如下优点和显著的进步:
1、对莲藕进行常压蒸煮以达到灭菌灭酶的目的,可以防止莲藕变黑变质;
2、莲藕浆液中加淀粉酶、纤维素酶和半纤维素酶酶解莲藕汁,使莲藕汁更利于虫草菌生长,破坏莲藕细胞的细胞壁从而提高莲藕汁得率;
3、以莲藕汁为虫草菌丝体培养基,充分利用了其中丰富的碳水化合物,并避免了标准培养基非本体风味物质;所选虫草菌能在莲藕汁做培养基的环境下良好生长并大量产菌丝;
4、虫草菌丝发酵液略有苦涩味,发酵好的发酵液经速冻使风味收敛,苦涩味降低;
5、成品虫草莲藕高汤中含有的虫草多糖、虫草素和莲藕粘液类物质中的糖蛋白和可溶性膳食纤维——魔芋低聚糖等功能活性成分,既有效保留了莲藕原来风味,又使成品醋为透亮的金黄色,并具有抗疲劳、缓解衰老、提高人体免疫能力、抗癌、预防肿瘤,补益脾胃,益血生肌、调节肠道菌群等保健功能;
6、工艺简单,方法合理,操作简便,生产设备成本低、自动化程度高、可操作性好、不易染菌,劳动强度低,生产效益高。
具体实施方式
本发明是用下述方法制备的,鲜嫩莲藕,洗净,常压蒸煮后冷却;切段,加水磨浆,浆液中加淀粉酶、纤维素酶和半纤维素酶,酶解,再加入葡萄糖、酵母浸提物等营养物,混合均匀,灭菌,冷却;接种虫草菌种子液到莲藕浆中培养;培养好的藕浆菌丝液速冻,再经解冻,均质调味、制汤得虫草莲藕高汤。
步骤3)中所述的虫草菌种子液按如下方法制备而成:用试管固态培养基活化保藏的蛹虫草菌种(中国工业微生物菌种保藏管理中心,保藏号CICC14014),28℃培养5d后,取面积为4cm2的菌丝块加入到100mL灭菌后的液体种子培养基中,23℃培养3d,得虫草菌种子液;
所述固态培养基组成为:20%马铃薯汁1.0L,葡萄糖20g,KH2PO4 3g,MgSO4·7H2O1.5g,维生素B1 0.1g,酵母膏2g,琼脂15g;
所述液体种子培养基组成为:20%马铃薯汁1.0L,葡萄糖20g,KH2PO4 3g,MgSO4·7H2O 1.5g,萌芽米30g,豆粕40g,维生素B1 0.1g,酵母膏2g。
下面用具体实施例对本发明作进一步描述。
实施例1:
1)鲜嫩莲藕,洗净,常压蒸煮10min后,冷却至35℃;
2)将步骤1)所得莲藕切成1-2cm长的小段,按1:1.2的质量比加水磨浆,得莲藕浆液,向莲藕浆中加入其质量的0.033%淀粉酶、0.025%纤维素酶和0.029%半纤维素酶,55℃酶解5h,板框压滤取汁;
3)向所得莲藕汁中加入其质量为1%葡萄糖、0.3%KH2PO4、0.15%MgSO4·7H2O、0.01%维生素B1、0.2%酵母膏,3%豆粕,混合均匀灭菌,接种其体积13%的虫草菌种子液,23℃培养7d,得虫草菌丝体发酵液;
4)将经步骤3)发酵好的虫草菌丝发酵液在-20℃进行速冻3h,再经解冻、常用均质方法均质,使虫草菌丝破碎,得稠液;
5)步骤4)所得稠液经调味料调味制汤,按体积1:1的比例加牛骨浓高汤制汤,包装,114-116℃保持7s瞬时高温杀菌,得虫草莲藕高汤;
所述调味料的组成W/W为:10%食盐、4%白砂糖、10.5%大蒜、9.8%姜、14.3%花椒、21.7%胡椒、23.6%鸡精、2.1%白醋、4%酱油。
虫草莲藕高汤成品醇香浓郁、风味独特、口感黏稠滑润,虫草多糖含量在0.93g/100mL,虫草素含量在0.12g/100mL,莲藕粘液类物质含量在20g/100mL。
对比例1:同实施例1,不同的是,
1)鲜嫩莲藕,洗净,不蒸煮;
所得虫草莲藕高汤成品醇香浓郁、风味独特、口感黏稠滑润,虫草多糖含量在0.89g/100mL,虫草素含量在0.10g/100mL,莲藕粘液类物质含量在21g/100mL。
实施例2:同实施例1,不同的是,
1)鲜嫩莲藕,洗净,常压蒸煮15min后,冷却至33℃;
2)将步骤1)所得莲藕切成1cm长的小段,按1:1.3的质量比加水磨浆,得莲藕浆液,向莲藕浆中加入其质量的0.021%淀粉酶、0.027%纤维素酶和0.019%半纤维素酶,50℃酶解6h,板框压滤取汁;
3)向所得莲藕汁中加入其质量的1%葡萄糖等,混合均匀灭菌,接种其体积11%虫草菌种子液,23℃培养7d,得虫草菌丝体发酵液。
所得虫草莲藕高汤成品醇香浓郁、风味独特、口感黏稠滑润,虫草多糖含量在0.84g/100mL,虫草素含量在0.11g/100mL,莲藕粘液类物质含量在27g/100mL。
对比例2:同实施例2,不同的是,
2)将步骤1)所得莲藕切成1cm长的小段,按1:1.3的质量比加水磨浆,得莲藕浆液,向莲藕浆中加入其质量的0.021%淀粉酶,不加纤维素酶和半纤维素酶,50℃酶解6h,板框压滤取汁。
所得虫草莲藕高汤成品醇香浓郁、风味独特、口感黏稠滑润,虫草多糖含量在0.34g/100mL,虫草素含量在0.03g/100mL,莲藕粘液类物质含量在39g/100mL。
实施例3:同实施例1,不同的是,
1)鲜嫩莲藕,洗净,常压蒸煮20min后,冷却至36℃;
2)将步骤1)所得莲藕切成2cm长的小段,按1:1.5的质量比加水磨浆,得莲藕浆液,向莲藕浆中加入其质量的0.025%淀粉酶、0.021%纤维素酶和0.015%半纤维素酶,45℃酶解7h,板框压滤取汁;
3)向所得莲藕汁中加入W/W为1%葡萄糖等,混合均匀灭菌,接种其体积13%虫草菌种子液,23℃培养7d,得虫草菌丝体发酵液;
4)将经步骤3)发酵好的虫草菌丝发酵液在-20℃进行速冻3h,再经解冻、均质,使菌丝破碎,得稠液。
所得虫草莲藕高汤成品醇香浓郁、风味独特、口感黏稠滑润,虫草多糖含量在0.70g/100mL,虫草素含量在0.09g/100mL,莲藕粘液类物质含量在30g/100mL。
对比例3:同实施例3,不同的是,
4)将经步骤3)发酵好的虫草菌丝发酵液不速冻、解冻,均质,使菌丝破碎,得稠液。
所得虫草莲藕高汤成品醇香浓郁、风味独特、口感黏稠滑润,虫草多糖含量在0.70g/100mL,虫草素含量在0.07g/100mL,莲藕粘液类物质含量在29g/100mL。
表1上述各实施例和对比例样品的主要指标比较
从表1中实施例与对比例的比较可看出,各实施例的感官指标均高于对比例,各实施例中的虫草素、虫草酸、虫草多糖和粘液类物质的含量均优于各自的对比例。
Claims (2)
1.一种金色虫草莲藕高汤,其特征在于:是由下述方法制备的,制备的具体步骤为:
1)鲜嫩莲藕,洗净,常压蒸煮10-20min后,冷却至33-36℃;
2)将步骤1)所得莲藕切成1-2cm长的小段,按1:1.2-1.5的质量比加水磨浆,得莲藕浆液,向莲藕浆液中加入其质量0.021%-0.033%的淀粉酶、0.021%-0.027%的纤维素酶和0.015%-0.029%的半纤维素酶,45-55℃酶解5-7h,板框压滤取汁;
3)向所得莲藕汁中加入其质量1%葡萄糖、0.3%KH2PO4、0.15%MgSO4·7H2O、0.01%维生素B1、0.2%酵母膏,3%豆粕,混合均匀灭菌,接种其体积11%-13%的虫草菌种子液,23℃培养7d,得虫草菌丝体发酵液;
4)将经步骤3)发酵好的虫草菌丝发酵液在-20℃速冻3h,再经解冻、均质,使虫草菌丝破碎,得稠液;
5)步骤4)所得稠液经调味料调味,制汤,按体积1:1的比例加牛骨浓高汤制汤,包装,114-116℃保持7s瞬时高温杀菌,得虫草莲藕高汤;
所述调味料的组成为:10%食盐、4%白砂糖、10.5%大蒜、9.8%姜、14.3%花椒、21.7%胡椒、23.6%鸡精、2.1%白醋、4%酱油。
2.根据权利要求1所述的一种金色虫草莲藕高汤,其特征在于:步骤3)中所述的虫草菌种子液按如下方法制备而成:用试管固态培养基活化保藏的蛹虫草菌种(中国工业微生物菌种保藏管理中心,保藏号CICC14014),28℃培养5d后,取面积为4cm2的菌丝块加入到100mL灭菌后的液体种子培养基中,23℃培养3d,得虫草菌种子液;
所述固态培养基组成为:20%马铃薯汁1.0L,葡萄糖20g,KH2PO4 3g,MgSO4·7H2O 1.5g,维生素B1 0.1g,酵母膏2g,琼脂15g;
所述液体种子培养基组成为:20%马铃薯汁1.0L,葡萄糖20g,KH2PO4 3g,MgSO4·7H2O1.5g,萌芽米30g,豆粕40g,维生素B1 0.1g,酵母膏2g。
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